Shrimp Louis Sliders

Shrimp Louis Sliders
Shrimp Louis Sliders

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    pound medium shrimp, peeled, and deveined

  • 1

    Tbsp butter

  • 1/3

    cup finely chopped celery

  • 1/4

    cup finely chopped onion

  • 1 1/2

    cups panko, japanese bread crumbs, devided

  • 1/3

    c mayanaise

  • 1

    large egg

  • 1

    tsp lemon zest

  • 1/2

    tsp kosher salt

  • 1/2

    tsp dry mustard

  • 1/2

    tsp freshly ground black pepper

  • 1/2

    cup vegetable oil

  • 2

    cups shredded lettuce

  • Chive Biscuit follows

  • Louis Dressing, follows

Directions

Pulse Shrimp in a food processor 4-5 times or till chopped. Spoon into a medium bowl. Melt butter in a small skillet over medium heat; add celery and onion, and saute' until tender. Add to shrimp in bowl; gently stir in 1 cup panko and the next 6 ingredients. Shape mixture into 8 patties, about 1/3 cup each. Place remaining 1/2 cup panko into a shallow dish; dredge both sides of patties in panko. Place patties on an aluminum foil or parchment lined baking sheet; cover and chill one hour. Fry patties in hot oil, in two batches, in a large skillet over medium high heat 2-3 minutes on each side or till golden brown. Drain on paper towels. Cut chive biscuits in half. Place 1/4 cup lettuce on bottom half of each biscuit; top with a dollop of Louis dressing and 1 shrimp patty. Cover with top half of biscuit. Chive Biscuit: 1 1/2 cups all purpose flour 2 1/4 tsp baking powder 1/2 tsp kosher salt 1 cup heavy cream 3 Tbsp minced fresh chives 1/4 cup unsalted butter, melted Combine first 3 ingredients in a medium bowl; make a well in the center of mixture, and pour in the cream. Stir just until dry ingredients are moistened. Using hands, knead dough lightly 3-4 times. Gently knead in chives. Form dough into a 10 inch log; cut log into 8 slices. Flatten each slice into a two inch round. Brush rounds with melted butter; place on an ungreased baking sheet. Bake at 425 for 15 minutes or till golden.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: